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Steak Teriyaki with Pineapple

4 servings5 / 5SteakTeriyakiHealthySheet PanPineapple

Cubed sirloin, pineapple, red pepper and broccoli roasted in one dish under a teriyaki, garlic, ginger and sesame glaze, served over rice. Twenty minutes in a hot oven.

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Time

Prep: 10min
Cook: 20min
Total: 30min

Nutrition

per serving

Calories: 620
Protein: 42.5g
Carbs: 62.5g
Fat: 17.5g

One serving: 1/4 of the baking dish with 1/2 cup cooked rice

Instructions

Assembly

Preheat the oven to 450F (230C).
Pile the pineapple chunks into one quarter of an oval baking dish, packed against the wall.
Pile the cubed sirloin into the quarter beside the pineapple.
Pile the red bell pepper chunks into the quarter below the pineapple, and the broccoli florets into the last quarter, so the dish is full.
Whisk the soy sauce, honey, rice vinegar, garlic and ginger together and drizzle it over everything. Scatter the sesame seeds over the top.

Roast and Serve

Roast for 20 minutes until the steak is lacquered and charred at the edges and the pineapple has caramelised.
While it roasts, cook the rice according to the package.
Serve over the rice, spoon the glaze from the dish over the top, and finish with sliced scallions.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 3

Pat the beef cubes dry with paper towels before tossing them in the glaze to ensure they sear properly rather than releasing excess moisture.

Tip 2 of 3

If you have extra time, marinate the beef in 2 tablespoons of the sauce for 20 minutes before baking to deepen the savory notes.

Tip 3 of 3

Use low-sodium soy sauce to control the salt levels, as the reduction intensifies the saltiness during the roasting process.

Source

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